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Advocaat of the Devil

User Rating 5 Star Rating (2 Reviews)


Advocaat of the Devil


Photo © Karin Engelbrecht
I call this Advocaat of the Devil, because once you start nipping at this sweet nectar, you cannot resist the temptation to have more. The Dutch prefer their Advocaat thicker than you may be used to. So thick, in fact, that you eat it with a spoon. This Advocaat can be enjoyed as is, or over ice-cream, in desserts, pastries and cakes. Cheers, or as the Dutch say, Proost.


  • 10 egg yolks
  • 1/2 tsp salt
  • 1 1/3 cups sugar (250 g)
  • 1 1/2 cups brandy, or cognac (350 ml)
  • 2 tsp vanilla extract


Beat the egg yolks, salt and sugar until thickened. Slowly trickle in the brandy, while still beating. Pour the mixture into a saucepan and warm over a low heat, continuously whisking. It is important to be patient here. If it boils, the alcohol will evaporate. The Advocaat is ready when it coats the back of a spoon. Now remove the saucepan from the heat and whisk through the vanilla extract. Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.


Fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.

User Reviews

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 5 out of 5
Great advocaat recipe., Member Dahl44

I heated 300mls cream with the other ingredients the second time I made it. Also delicious! There was absolutely nothing wrong with the original recipe though. I just wish someone would make a small teaspoon sized silicon spatula to serve with the advocaat so we could get that last drop! (In response the the long tongue commment.)

26 out of 27 people found this helpful.

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